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Japanese Noodles

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Japanese Noodles

 

1 tablespoon dark sesame oil

3 cups hot cooked lo mein noodles, cooked without salt or fat

OR

3 cups hot cooked vermicelli, cooked without salt or fat

1/2 cup green onions, 1-1/2-inch julienne cut

1 teaspoon peeled grated ginger root

2 tablespoons low-sodium soy sauce

 

Heat oil in a large nonstick skillet over medium-high heat. Add

noodles, tossing to coat with oil. Add green onions and gingerroot;

sauté 3 minutes or until green onions are tender. Remove from heat.

Add soy sauce, and toss well.

 

Servings: 3

Categories: Pasta

Source: Cooking Light, June 1994, page 121

Copyright: © Cooking Light

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